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Blood Orange & Kumquat salad, with arugula, gorgonzola, pine nuts, Belgian endive.
Katie Lee’s menu draws inspiration from her time abroad in Florence, Italy, though one of the better appetizers came from closer to home. The homemade toasted ravioli was a decadent vegetarian take on the St. Louis classic. They had a crispy exterior, and the filling of artichoke hearts, feta cheese and spicy red pepper created a nice, creamy heat. The dipping sauce, a simple housemade pesto, was spot-on. Another hit was a salad of prawns and citrus that showcased the perfectly marinated and seared shellfish against a backdrop of grapefruit segments, arugula, fennel, olives and pistachios. The texture on the prawns was superb.
Keep reading: Cheryl Baehr's review of Katie's Pizza & Pasta.
Photos by Jennifer Silverberg for the Riverfront Times.
Published on January 21, 2014